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Cinnamon Twists

Sourdough Cinnamon Twists

Kate Schat
Overnight Cinnamon Twists are a family favourite, but once I started playing around with sourdough, I KNEW I needed to convert them into a sourdough recipe! I hope your family loves them as much as we do! 
4.50 from 30 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Fermenting Time 6 hours
Total Time 6 hours 30 minutes
Course Breakfast
Cuisine American
Servings 5 servings
Calories 973 kcal

Ingredients
  

  • 1 cup starter
  • 4-5 cups flour depending on sourdough consistency and whether you used sour cream or yogurt
  • 1 cup butter melted
  • 1 cup sour cream or yogurt
  • 2 eggs
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • ¾ cup sugar
  • 1 tablespoon cinnamon

Instructions
 

  • Mix the starter, flour, butter, sour cream/yogurt, eggs, salt and vanilla together in your mixer until smooth.
  • Cover with a damp towel and let sit 6-24 hours on the counter.
  • The dough will look basically unchanged at this point.
  • Preheat oven to 375F.
  • Combine sugar and cinnamon.
  • Roll dough into a 15×18 inch rectangle and then spread the cinnamon sugar mixture on top of it.
  • Fold like a letter towards the middle into thirds,
  • Then turn the dough horizontally and roll into a ¼ inch rectangle.
  • Then slice into 1 inch strips.
  • Grease or cover two baking sheets with parchment paper.
  • Twist the strips by picking up each end of the strip and twisting them in opposite directions.
  • Place the twists on the tray next to each other.
  • Bake for 15 minutes, let cool a bit, then devour!

Nutrition

Calories: 973kcalCarbohydrates: 119gProtein: 15gFat: 49gSaturated Fat: 29gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 190mgSodium: 800mgPotassium: 208mgFiber: 4gSugar: 32gVitamin A: 1521IUVitamin C: 0.5mgCalcium: 99mgIron: 5mg
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